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Roasted Butternut Squash Soup with Coconut Milk

Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 3
Calories 400 kcal

Ingredients

  • 1 yellow onion chopped
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 tsp cardamom
  • 2 tsp coriander
  • 2 tsp cumin
  • 1/2 tsp anise
  • 2 tsp ginger ground
  • 2 tsp turmeric
  • 1 tbsp madras curry powder
  • 1 tsp paprika
  • 1 large butternut squash chopped (about 3 cups pureed)
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • salt and pepper to taste
  • 2 tbsp thai red chili paste
  • 5 arbol chilies toasted and ground
  • 4 cloves garlic minced
  • 15 oz coconut milk
  • 3 cups chicken stock
  • cilantro chopped for garnish
  • coconut milk reserved for garnish (optional)
  • 3 servings rice optional

Instructions

  1. Mix the dry spices in a bowl. In a saute pan, toast the spices for several minutes until fragrant. Toast the whole arbol chilies in the same pan as well.
  2. On a large flat pan, place the butternut squash pieces and top with the 2 tbsp of butter, cut into small pieces. Evenly distribute the butter on top of the squash and season with salt and pepper.
  3. Roast the squash in a preheated 375F oven for an hour until fork tender.
  4. In a large sauce pot, heat the vegetable oil and add the onions, cooking for about 5 minutes. Add half of the spice mixture and stir to coat the onions.
  5. Add the red chili paste, garlic, and arbol chilies and saute until fragrant, about a minute.
  6. Puree the squash in a food processor or mash by hand.
  7. Add the pureed squash, coconut milk, chicken stock, and the rest of the spices (adding more of each to taste). Stir to combine and bring to a low boil and cook for several minutes.
  8. Turn down the heat to low, cover and cook for about 40 minutes.
  9. Garnish with cilantro, coconut milk, and serve.